Cucumber Chick Pea Salad Recipes

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CHICKPEA CUCUMBER SALAD

This recipe is a crowd pleaser! My new husband and I bring it to parties, barbecues and other gatherings. It's a light but flavorful side dish that brings a little bit of Greek flavor to any meal. -Kristi Smith, Greenwood, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 8



Chickpea Cucumber Salad image

Steps:

  • Combine chickpeas, cucumbers, cheese and onion. In another bowl, mix ranch dressing, dill, salt and pepper. Pour over salad; toss to coat. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 620mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

3 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
4 large cucumbers, seeded and cut into 1/2-inch pieces
2 packages (3-1/2 ounces each) crumbled reduced-fat feta cheese (about 1-1/3 cups)
1 cup finely chopped red onion
1/2 cup reduced-fat ranch salad dressing
2 tablespoons snipped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper

CUCUMBER & CHICK PEA SALAD

Recipe calls for chick peas, but black-eyed peas or cannelline are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne.

Provided by BakinBaby

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11



Cucumber & Chick Pea Salad image

Steps:

  • Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
  • Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
  • Refrigerate for at least 2 hours to allow veggies to meld.

Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 16.7, Sodium 582.4, Carbohydrate 30.3, Fiber 5.9, Sugar 4.1, Protein 8.7

1 (14 ounce) can chickpeas (rinsed and drained)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons oregano (fresh or 1 tsp. dried)
fresh ground pepper
4 cups cucumbers (peeled and diced)
3/4 cup red bell pepper (chopped)
1/2 cup feta cheese (crumbled)
1/4 cup red onion (slivered)
4 tablespoons black olives (chopped)
1/8 teaspoon cayenne (optional)

CUCUMBER CHICKPEA SALAD

Make and share this Cucumber Chickpea Salad recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Egyptian

Time 15m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 12



Cucumber Chickpea Salad image

Steps:

  • Mix oil & lemon juice well and set aside.
  • Combine all other ingredients and toss with the oil and lemon juice mixture. Chill before serving and garnish with fresh parsley, if desired.

2 (8 ounce) cans chickpeas, drained
1 cup chopped tomato (or more if you like tomatoes)
1/2 cup minced onion
1/2 cup sliced celery
2 cucumbers, sliced and chopped
2 teaspoons minced garlic
1 teaspoon dill weed
salt & pepper
3 teaspoons lemon juice
1/4 cup olive oil
1/4 teaspoon coriander
1/4 teaspoon cumin

CHICKPEA AND CUCUMBER SALAD WITH FRESH MINT

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10



Chickpea and Cucumber Salad with Fresh Mint image

Steps:

  • Peel the cucumbers if they are waxed, and cut in half lengthwise. Scoop out the seeds with a spoon, and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl.
  • Add remaining ingredients, and toss well to combine. Adjust seasonings if necessary. Serve salad at room temperature.

2 cucumbers (about 1 1/2 pounds)
1 3/4 cups canned or cooked chickpeas, rinsed
1/2 cups roughly chopped mint leaves
2 medium carrots, peeled and grated
1/3 cups currants
1 1/2 teaspoons whole fennel seeds
3 tablespoons minced shallots
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

CUCUMBER CHICKPEA SALAD WITH DILL

A found this online on an Egyptian Travel website -- looks like a nice summer salad. Time to make does not include chill time.

Provided by iewe7726

Categories     Egyptian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Cucumber Chickpea Salad with Dill image

Steps:

  • Mix oil & vinegar well and set aside.
  • Combine all other ingredients and toss with the oil and vinegar mixture.
  • Chill before serving and garnish with fresh parsley, if desired.

Nutrition Facts : Calories 349.3, Fat 19.8, SaturatedFat 2.7, Sodium 434.4, Carbohydrate 36.9, Fiber 7.2, Sugar 2.4, Protein 7.9

2 (15 ounce) cans chickpeas, drained
1 cup tomatoes, chopped
1/2 cup onion, minced
1/2 cup celery, chopped
1 cucumber, chopped
2 teaspoons garlic, minced
1 teaspoon dill weed
salt & pepper
3 teaspoons red wine vinegar
1/2 cup olive oil

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